Named after the symbol for the Santa Ana Pueblo, Corn Maiden is the fire-roasted restaurant at Hyatt Tamaya. Blending local Southwestern flavors with traditional tapas plates meant for sharing in an adobe-style home, chef Sam Reed incorporates native tradition into present day concepts beautifully with such starters as Crispy Quinoa Fritters with piquillo pepper coulis and razor-thin Buffalo Carpaccio dressed with shaved Reggiano and a chiffonade of basil. Skewered, spit-fired meats however are the specialty of the house and they, too, do not disappoint. Brought to the table on a sword, the house classic, k’uchininak’u, includes a fiery local chorizo, Fresno chile chicken, and a hunk of chile-rubbed heritage rib eye. A trio of sweet and savory sauces – mole, peach salsa, and a cactus chutney - sets off each of the individual meats, leaving barely any room for the accompanying potatoes au gratin, let alone any desert dessert.
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